Beloved chocolate chip cookies are taken to the next level with a sprinkle of sea salt and delectable gourmet chocolate chips. Soft, chewy, and golden brown with slightly crisp edges, these easy-to-make chocolate chunk cookies will become an instant classic in your kitchen. They’re extremely easy to make, and once you do it one time, you’ll be making them over and over again.
The History of the Chocolate Chip Cookie
Chocolate chip cookies might seem like a near-ubiquitous part of American life, but they’ve formally been around for less than a hundred years. Ruth Graves Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts, was the woman behind this innovation. Her goal was to give consumers something new and different. The recipe eventually appeared in her cookbook, Tried and True, in 1938. Later, Betty Crocker featured them on her radio show. They became so popular that Nestlé bought the rights to Wakefield’s original recipe. The cookies have since taken on many forms, including these Sea Salt Chocolate Chunk Cookies.
Sea Salt Chocolate Chunk Cookies
Description
A classic cookie.
Ingredients
- 1 lb butter
- 1 lb brown sugar
- 9 oz white sugar
- 2 tbsp vanilla extract
- 1 tbsp + 2 tsp baking powder
- 1 ½ tsp baking soda
- 4 eggs
- 2 lb all-purpose flour
- 2 lb Ghirardelli chocolate, chopped into chunks
- Flaky sea salt such as Maldon, as needed to top cookies
Instructions
- In a mixer with a paddle attachment, cream butter, brown sugar, white sugar, vanilla extract, baking powder, and baking soda until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl to fully incorporate.
- Add eggs and mix until combined. Add flour in 4 stages, mixing in between each stage and scraping down the bottom and sides of bowl. Add chopped chocolate and mix only until combined.
- Using a 2-ounce scooper, spoon cookies onto a parchment-lined sheet tray. Press down on the cookies just slightly and bake for 12-15 minutes at 325 degrees. Once out of the oven, sprinkle salt flakes onto each cookie. Let cool and enjoy! Store in an airtight container for later indulgence.
Recipe by Selina Progar
Chocolate courtesy of Mon Aimee Chocolate
Styling by Anna Franklin
Photography by Dave Bryce
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